Lamb Breast with Carrots and Beans
Lamb Breast with Carrots and Beans



  • 2 lamb breasts, boneless
  • 6 chopped garlic cloves
  • Small bunch of rosemary, leaves chopped, stalks reserved
  • 1 lemon, zest only
  • 1 tbsp oil
  • 3 chopped carrots
  • 1 chopped onion
  • 400ml lamb stock
  • 2 x 400g tins of flageolet beans, drained
  • Preheat the oven to 170C. Season the lamb and scatter the flesh side with chopped rosemary leaves, lemon zest and garlic. Roll up tightly lengthways, secure with kitchen string and brown all over in a casserole with the oil for 12 mins. Remove to a plate, add the onions, carrots, rosemary stalks and some seasoning to the casserole and cook for 10 mins. Pour in the stock, bring to a simmer and nestle in the rolled lamb. Cover and cook in the oven for 3 hours, turning once or twice.
  • Remove the lamb from the pot and leave to rest. Strain the vegetables over a jug, reserving the juices. Return the veggies to the casserole, and skim the excess fat off the reserved juices. Pour the juices over the vegetables and stir in the beans, then cook for 15 mins to heat through. Carve the rested lamb into slices and serve with the beans and vegetables, a drizzle of the sauce, and some crusty bread.
3 hrs 30 mins
6 serving

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